I guess you would call this a Trifle :) Im a little delayed on my posting as the tower here is being smashed by many users in the wet weather. I have oodles of recipes to share with you from our caravan and cant wait to share. Today I will give you the recipe for the Christmas desert that complimented the Christmas pork salad so perfectly. This is an easy desert but there are a few stages to it. And may I say that from a health point of view, your body would do better with this for breakfast than the packaged cereals that are the norm at most Australian breakfast tables. Another good reason to start your day with desert :) Step 1 Making the Crème Anglaise, which is like a custard. Pour 2 1/2 cups milk into a saucepan and a vanilla pod that is cut in half and the seeds scraped out of it. Bring to a simmer over lower heat. Step 2 Whisk together 6 eggs yolks (keep you whites to add to an omelette) and some sugar together until the mixture is thick and pale. Add sugar to your taste but no more that 1/2 cup. We have used the evaporated cane sugar as that was best available at the time. Step 3 Gently whisk the hot milk mixture into the yolk mixture and return this mixture to the saucepan and cook over low heat. Stir constantly until it forms a smooth custard and coats the back of your spoon. I think a wooden spoon would be best as I used a metal spoon and it went it became a little scrambled. Step 4 Pour the crème anglaise over some sort of biscuit or cake base like your left over sponge cake. In a container of course :). We used Italian sponge fingers for this Christmas desert as the options at the local Nambucca Heads Woolworths was limited. Step 5 Top this with fruit of your choice. We used blackberries and pomegranate this time around. Step 6 Let this sit in the fridge covered for an hour. Step 7 The top layer. Inspired from Judes brandy baskets a couple of weeks back. 250 g crème cheese and thickened cream - maybe about 150 mls. We didnt have brandy so we used a little rum and just a wee bit of sugar. As you can see in the last photo, this mixture should be thick and creamy. Step 8 Cover the top of your custard base with this Philly-cream delight and refrigerate until you are ready to serve. When you serve, top with berries such as raspberry and blueberry and in honour of my Mums efforts with her Christmas deserts, I grated a little peppermint crisp and cherry ripe over the top....a contribution to your 10% naughty xx
Posted on: Mon, 29 Dec 2014 20:49:54 +0000
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